Here’s the thing: No matter how sick you and yours are of asparagus, if you dip them in batter and then cook them in hot oil, they will be gobbled right up. Yuzu ponzu is available at Asian grocers or in the Asian foods section of well-stocked supermarkets. Yamato and Marukan are common brands.

While the oil heats, trim the asparagus by bending each spear until it breaks. Cut the trimmed spears into bite-size pieces, if you like, although I prefer to leave them long.

Scrub the lemon clean and cut into very thin slices. Remove any seeds.

In a large bowl, whisk together the egg yolk and ice water, then whisk in the flour and salt just to combine — it’s OK if the batter is a bit lumpy.

When the oil is 350-375 degrees (use a candy thermometer or guesstimate by putting the handle of a wooden spoon in the oil — the oil should bubble up around the handle immediately but not violently), put the asparagus and lemon slices in the batter and toss until they’re all coated.

Working in batches, transfer enough asparagus and lemon as fit in the skillet in a single layer, without crowding. Fry until the batter is golden and the asparagus is tender, about 3 minutes. Lift the tempura-d asparagus and lemons out of the oil with tongs or a slotted spoon, and drain on several layers of paper towels. Repeat with the remaining asparagus and lemon.